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Improvement of the Oxidation Stability of Biodiesel from Waste Cooking Oil Using Various Antioxidants

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Abstract

Efforts to meet the constantly increasing global energy demand without adverse environmental impacts have led to the development of alternative energy sources. Biodiesel, a biomass alternative, has been identified as a source with a potential substitute for fossil fuel-derived diesel for transportation purposes. Oxidation degradation is one of the primary obstacles hindering the commercialization of biodiesel, which has been established as a viable alternative to diesel derived from fossil fuels. In this research, the Rancimat method is used to find out how well three antioxidants—vitamins A, C, and E—improve the stability of biodiesel made from waste cooking oil. At a concentration of 1000 ppm, the selected antioxidants improved the oxidation stability of biodiesel. Vitamin C improved the waste cooking oil biodiesel induction period from 0.79 to 7 h most effectively. These results are because of the low bond dissociation energy (318.5 kJ/mol), the molecular weight (176.16 g/mol), and the formation of acetyl palmitate, known to possess antioxidant properties in oils. When antioxidants A and C (induction period = 12.9 h) and C and E (induction period = 7 h) were combined in a ratio of 1:1, they were more effective. The combination of A and E negatively affected the oxidation stability of waste cooking oil biodiesel, resulting in an induction period of 0.33 h. Herein, the present research has demonstrated that using antioxidant C, either alone or in conjunction with other natural antioxidants, positively impacts the oxidation stability of waste cooking oil biodiesel.

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Data Availability

The datasets generated during and analyzed during the current study are available from the corresponding author on reasonable request.

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    Emmanuel Kongolo, Alechine E. Ameh, Debbie De Jager & Oluwaseun Oyekola

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Conceptualization: Emmanuel Kongolo and Oluwaseun Oyekola; Methodology: Emmanuel Kongolo and Oluwaseun Oyekola; Formal analysis and investigation: Emmanuel Kongolo; Writing—original draft preparation: Emmanuel Kongolo; Writing—review and editing: Emmanuel Kongolo, Alechine E. Ameh, Debbie De Jager and Oluwaseun Oyekola; Funding acquisition: Oluwaseun Oyekola; Resources: Oluwaseun Oyekola; Supervision: Oluwaseun Oyekola.

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Statement of Novelty

The issue of oxidation degradation poses a significant obstacle to biodiesel's industrial production and commercialization, and has received limited attention in research undertakings.

• The study used vitamins A, C, and E as antioxidants to prevent biodiesel oxidation.

• Vitamins A, C and E showed great potential to improve waste cooking oil biodiesel oxidation stability.

• Individual and blended (mixed with other vitamins) vitamin C extend the biodiesel stabilization period significantly.

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Kongolo, E., Ameh, A.E., De Jager, D. et al. Improvement of the Oxidation Stability of Biodiesel from Waste Cooking Oil Using Various Antioxidants. Waste Biomass Valor (2024). https://doi.org/10.1007/s12649-024-02561-w

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